Rhubarb Upside Down Gingerbread Cake

  • Active Time 30m
  • Total Time 1h 10m

Makes 12 servings

ingredients

  • For the Caramel:
  • 7 tablespoons unsalted butter, at room temperature
  • 1 cup lightly packed brown sugar

  • 2 cups coarsely chopped raw rhubarb, about 1/2 pound
  • For the Cake:
  • 1 1/2 cups water
  • 1 cup molasses
  • 1 teaspoon baking soda
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • Vanilla ice cream for serving

directions

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch by 13-inch baking pan with 1 tablespoon of butter.

FOR THE CARAMEL: In a heavy bottomed medium size skillet over medium-high heat, add the remaining butter and sugar. Gently shake the pan to evenly distribute the sugar and bring to a boil. Avoid stirring. Boil the caramel for 2 to 3 minutes to completely melt the sugar. Pour into the prepared baking pan. Sprinkle the rhubarb evenly over the caramel and set the pan aside.

TO MAKE THE GINGERBREAD: In a small saucepan pour in the water and bring to a boil. Remove from the heat and whisk in the molasses and baking soda. Set aside to cool briefly.

In a medium bowl, sift together the remaining ten dry ingredients. Set aside. With a hand mixer in a large bowl, cream the butter and sugar until light and fluffy. Add the egg and whip until well incorporated.

Fold a third of the dry ingredients into the sugar, butter mixture. Then add a third of the cooled molasses. Repeat this process until all of the ingredients have been mixed in and pour the batter into the prepared baking pan.

Bake the cake on the middle rack of the oven for 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Serve with vanilla ice cream.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 6019

nutrition information per serving

364 calories; 15g total fat; 57mg cholesterol; 288mg sodium; 56g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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